Indulge in the magic of homemade Crumbl Oreo Cookies with this incredible copycat recipe. Mimicking the beloved bakery classic, these cookies feature a rich, chewy chocolate base generously encrusted with Oreo crumbs, crowned with a velvety cream cheese frosting, and finished with a delightful shower of crushed Oreos. Get ready to recreate this fan-favorite dessert experience right in your own kitchen!
Author’s Note
Crumbl Oreo Cookies: Your Craving, Anytime!
Like many of you, I have a soft spot for Crumbl’s weekly cookie rotation, especially when their iconic Oreo cookie makes an appearance. My family and I cherish the moments when we grab one of those giant, perfectly baked cookies, splitting it right there in the car. That first bite is always an experience – the deep chocolate, the creamy frosting, and the delightful crunch of Oreo crumbs. It quickly became an instant favorite, a treat we eagerly awaited.
However, the disappointment of checking the menu only to find our beloved Oreo cookie missing led me on a mission. Why wait for Crumbl when I could create that magic at home? My goal was clear: replicate that generous 4-ounce size, infuse the soft chocolate dough with plenty of crushed Oreos, and perfect a smooth, swirl-worthy cream cheese frosting for the grand finale. And, of course, a generous sprinkle of extra Oreo crumbs to finish. After much experimentation, I’m thrilled to share a recipe that truly captures the essence of that Crumbl Oreo week taste, ready to be enjoyed fresh from your oven, whenever the craving strikes.
Why You’ll Love This Crumbl Oreo Cookies Copycat Recipe
There’s something truly special about a freshly baked cookie, and when it’s a copycat of a Crumbl favorite, it’s even better! This recipe isn’t just about making cookies; it’s about recreating an experience. Here’s why these homemade Crumbl Oreo cookies will become your new go-to:
- Unmistakable Bakery Quality: We’ve meticulously crafted this recipe to ensure every bite delivers that signature Crumbl texture – soft, chewy, and perfectly substantial.
- Deep Chocolate Flavor: Thanks to Dutch-process cocoa, these cookies boast an intensely rich, dark chocolate flavor that forms the perfect canvas for the Oreo elements.
- Creamy Dream Frosting: The homemade cream cheese frosting is luxuriously smooth, tangy, and sweet, providing a delightful contrast to the cookie base.
- Oreo Overload: With crushed Oreos mixed into the dough and sprinkled generously on top, you get that iconic Oreo crunch and flavor in every mouthful.
- Always Available: No more waiting for “Oreo week” at Crumbl! With this recipe, you can satisfy your cravings for these incredible cookies anytime, fresh from your oven.
- Perfect for Any Occasion: Whether it’s a birthday party, a holiday gathering, or just a Tuesday night treat, these impressive cookies are guaranteed to be a hit.
Crumbl Oreo Cookies Ingredients: The Secret to Perfection
Creating these incredible Crumbl Oreo Cookies starts with selecting the right ingredients. Each component plays a crucial role in achieving that authentic bakery taste and texture. Pay close attention to these details for the best results!
| Ingredient | Swaps or Tips for Optimal Results |
|---|---|
| Dutch-process cocoa | This is non-negotiable for the deep, dark chocolate color and rich flavor profile typical of Crumbl’s cookies. Unlike natural cocoa, Dutch-process cocoa is less acidic, resulting in a smoother, less bitter taste. Brands like Hershey’s Special Dark or Ghirardelli are widely available and highly recommended for their quality. |
| Cake flour | The secret to that incredibly soft, tender crumb! Cake flour has a lower protein content than all-purpose flour, which prevents the cookies from becoming tough. For the absolute best texture, use store-bought cake flour. While a DIY cake flour substitute can work in a pinch, be aware that it might not yield the exact same delicate texture. |
| Unsalted butter | Using unsalted butter gives you precise control over the salt content in your cookies. If you only have salted butter, simply reduce the added salt in the recipe by about a quarter to half a teaspoon to avoid overly salty cookies. Ensure your butter is at room temperature for optimal creaming. |
| Brown sugar & white sugar | This combination is key! Brown sugar adds moisture and chewiness, contributing to the soft texture, while white granulated sugar promotes spread and crispness around the edges. Both are essential for the desired texture and spread of these substantial cookies. |
| Eggs | Always use large, room-temperature eggs. Room-temperature eggs emulsify more easily with other ingredients, creating a smoother, more uniform dough and contributing to a better rise and texture. |
| Baking soda & baking powder | These leavening agents provide the necessary lift and soft texture. Always check the freshness of your baking soda and baking powder to ensure they’re active and will perform as expected in the oven. Outdated leaveners can result in flat, dense cookies. |
| Oreo® cookies | The star of the show! You’ll need whole Oreos (filling included). Pulse them into fine crumbs – this is crucial for them to adhere well to the dough and integrate evenly. A portion will be folded into the cookie dough, and the rest reserved for a generous sprinkle on top. |
| Cream cheese frosting | A classic pairing with chocolate. This rich, tangy, and sweet frosting balances the deep chocolate flavor of the cookies. For optimal flavor, add a tiny pinch of salt and a good quality vanilla extract to enhance the creaminess and prevent it from being overly sweet. Ensure your cream cheese and butter are softened for a smooth frosting. |
Essential Tools for Baking Perfect Crumbl Oreo Cookies
Having the right tools can make a significant difference in the ease and success of your baking. For these Crumbl Oreo Cookies, a few key pieces of equipment will help you achieve bakery-quality results:
- Silpat liner or Parchment Paper: While parchment paper works, a silicone baking mat (like a Silpat) is highly recommended. It ensures superior heat distribution, preventing the bottoms of your large cookies from getting too crispy and promoting even baking for that signature soft, chewy interior.
- Food scale: For uniformly sized, bakery-style cookies, a food scale is invaluable. Since these are substantial 4-ounce cookies, weighing each dough ball (approximately 117 grams) guarantees consistent baking times and a professional appearance.
- Piping tip (1M open star): To achieve that beautiful, swirled frosting look, a 1M open star piping tip is ideal. If you don’t have one or prefer a simpler approach, you can easily spread the cream cheese frosting with an offset spatula or butter knife. This method often uses slightly less frosting, which some might prefer.
- Blender or food processor: This is essential for transforming whole Oreos (cream filling included) into fine, uniform crumbs. Fine crumbs adhere better to the cookie dough and create a more cohesive texture. If you don’t have an electric appliance, place the cookies in a sturdy sealed plastic bag and crush them with a rolling pin or a heavy object.
- Stand Mixer (optional, but recommended): A stand mixer with a paddle attachment makes creaming butter and sugar, and mixing the dough, much easier and more efficient, especially for thicker cookie doughs. A hand mixer will also work perfectly.
- Large Sheet Pans: You’ll want large baking sheets to accommodate these generously sized cookies, allowing ample space between each one for proper spreading and even baking.
Expert Tips for Baking Your Best Crumbl Oreo Cookies
Achieving bakery-level perfection with your homemade Crumbl Oreo Cookies is easier than you think, especially with these expert tips:
- Finely Crush Your Oreos: This tip is critical! Larger chunks of Oreos won’t adhere to the dough as effectively and might cause the cookies to break apart. Aim for a fine, sand-like consistency when processing your Oreos. This ensures they create a beautiful, even coating and integrate seamlessly into the dough.
- Measure Flour Correctly: Baking is a science, and precise flour measurement is paramount for cookie texture. Avoid scooping flour directly from the bag with your measuring cup, as this compacts it, leading to too much flour. Instead, spoon the flour into your measuring cup until it’s slightly overflowing, then use the straight edge of a knife to level it off. This method, often called the “spoon and level” method, ensures you get the exact amount needed for soft, tender cookies. (See a visual guide here).
- Use Fresh Ingredients: Just like any good recipe, the quality and freshness of your ingredients directly impact the final product. Ensure your baking soda, butter, and eggs are fresh. Room temperature ingredients (especially butter and eggs) cream together better, creating a smoother dough and a more uniform bake, contributing to that desired soft, bakery-style texture.
- Give Them Space to Spread: These are large, generous cookies! To prevent them from melding together and to allow for even heat circulation, only bake 2-3 cookies per standard-sized baking sheet. This ensures each cookie has ample room to spread and bake perfectly round without compromising its shape.
- Slightly Under-Bake for Chewy Perfection: The key to an incredibly soft and chewy cookie is to slightly under-bake it. Look for edges that are just beginning to firm up and turn lightly golden, while the center still appears slightly soft or “under-set.” The residual heat from the baking sheet will continue to cook the cookies as they cool, leading to a perfectly tender and gooey interior. Over-baking will result in a dry, crumbly cookie. I find 15 minutes is often the sweet spot.
- Shape While Warm: Immediately after removing the cookies from the oven, while they’re still hot and pliable, use the back of a metal spatula or a large round cookie cutter to gently push the edges inward. This technique helps to achieve perfectly round, thick, bakery-style cookies that look like they came straight from Crumbl.
How to Make Crumbl Oreo Cookies: A Detailed Guide
Making these decadent Crumbl Oreo Cookies at home is a rewarding experience. Follow these detailed steps to ensure every cookie turns out perfectly, from the rich chocolate base to the creamy frosting and irresistible Oreo crumble topping.
Part 1: Preparing the Cookie Dough
- Crush the Oreos: Begin by taking 8 whole Oreo cookies (filling and all) and pulsing them in a high-powered blender or food processor until they form fine, uniform crumbs. Transfer these crumbs to a small bowl and set them aside. These will be incorporated into the dough and used for coating.
- Cream Butter and Sugar: In a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, combine the cubed, room-temperature unsalted butter and the firmly packed light brown sugar. Beat these together on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and completely creamy. This aeration step is vital for a tender cookie texture.
- Add Wet Ingredients: Introduce the large egg and vanilla extract to the creamed butter and sugar mixture. Beat until these ingredients are just combined. Overmixing at this stage can lead to a tougher cookie.
- Incorporate Dry Ingredients (except flour): Add the cornstarch, baking soda, salt, and Dutch-process cocoa powder to the bowl. Beat on low speed until these dry ingredients are just incorporated. Be sure to stop and scrape down the sides of the bowl with a spatula as needed to ensure everything is evenly mixed.
- Add Flours and Mix-ins: Gradually add the cake flour and all-purpose flour to the mixture. Beat on low speed until the flours are just combined into the dough. Again, avoid overmixing. Finally, fold in both the mini and regular-sized chocolate chips, along with about half of your finely blended Oreo crumbs (reserve the other half for coating and topping). Use a spatula to gently fold them in until evenly distributed.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for a minimum of 45 minutes, up to 2 hours. Chilling is crucial as it allows the flavors to meld, the butter to firm up, and prevents the cookies from spreading too much during baking, resulting in a thicker, chewier cookie.
Part 2: Baking the Cookies
- Form and Coat Cookies: After the dough has chilled, remove it from the fridge. Using a food scale, divide the dough into 6 equal portions, each weighing just over 4 ounces (approximately 117 grams). Roll each portion into a large, smooth ball. Take the remaining half of your finely crushed Oreo crumbs and generously roll each dough ball in them until completely coated. Set aside any leftover crumbs for garnish. Place the coated dough balls on a parchment-paper-lined plate or small baking sheet and return them to the fridge or freezer for another 15 minutes of chilling. This second chill helps maintain their shape.
- Preheat Oven and Prepare Pan: While the cookies chill, preheat your oven to 325°F (160°C). Line an extra-large sheet pan with a silicone baking mat (Silpat is preferred) or parchment paper. Remember to leave plenty of space between each cookie to allow for proper spread. You’ll likely bake these in batches of 2-3 cookies per pan.
- Bake to Perfection: Arrange 2-3 dough balls on the prepared baking sheet. Bake for 13-18 minutes. The key is to slightly under-bake them. Look for cookies with edges that are just set and lightly browned, while the centers still appear soft or slightly undercooked. They will continue to firm up as they cool on the pan. My ideal baking time is usually around 15 minutes for perfectly chewy cookies.
- Shape Warm Cookies: Immediately upon removing the cookies from the oven, while they are still hot and pliable, use the back of a metal spatula or a larger round cookie cutter to gently push and shape the edges of each cookie inward. This technique creates those perfectly round, thick, and impressive bakery-style edges.
- Cool Completely: Allow the cookies to cool on the baking sheet for 10-15 minutes before carefully transferring them to a wire cooling rack to finish cooling completely. This helps them set fully and prevents them from breaking. Repeat the baking process with any remaining cookie dough.
Part 3: Making the Cream Cheese Frosting and Finishing
- Prepare the Frosting: In a medium bowl, using a hand mixer (or the whisk attachment of a stand mixer), cream together the room-temperature unsalted butter and softened full-fat cream cheese on medium-high speed until the mixture is completely smooth and free of lumps.
- Add Remaining Frosting Ingredients: Gradually add the powdered sugar, vanilla extract, and a tiny pinch of salt (about 1/16 teaspoon) to the creamed mixture. Start the mixer on low speed to prevent a cloud of powdered sugar, then increase to medium-high and beat until the frosting is well blended, smooth, and fluffy. Taste and adjust seasoning as needed – you can add a bit more salt to balance the sweetness or a touch more powdered sugar if you prefer a firmer or sweeter frosting.
- Frost and Garnish: Transfer the cream cheese frosting to a piping bag fitted with a 1M open star piping tip for a classic swirled look. Generously pipe the frosting onto each cooled cookie. If you don’t have a piping bag or tip, simply spread the frosting evenly with a butter knife or offset spatula. Finally, take the remaining crushed Oreo crumbs and sprinkle them generously over the frosting to your desired preference.
- Enjoy! Your homemade Crumbl Oreo Cookies are now ready to be devoured.
Quick Tip: Easy Frosting Application
Don’t have a piping bag and tip? No problem! You can easily frost these Crumbl Oreo Cookies with a simple plastic bag. Just spoon the frosting into a sturdy plastic freezer bag, push it down into one corner, and snip off a small piece of the corner. Then, holding the cookie in one hand and the frosting bag in the other, you can pipe a swirl of frosting or simply spread it on with a knife. Finish with those delicious crushed Oreos, and enjoy your perfectly frosted treats!
Storage Solutions for Your Crumbl Oreo Cookies
Crumbl Oreo Cookie Storage
Due to the delicate nature of the cream cheese frosting, these cookies are best enjoyed fresh. They do not store or freeze well once frosted. If you anticipate having leftover cookies that won’t be eaten the same day, I highly recommend storing the frosting and the cookies separately, and only combining them right before serving. The frosting requires refrigeration in an airtight container, while the baked cookies maintain their best texture when stored in an airtight container at room temperature. Before frosting, allow the refrigerated frosting to sit at room temperature for about 30 minutes to soften; it will be quite stiff straight from the fridge.
Freezing the Dough: Instead of freezing already-baked cookies, which can alter their texture, I strongly suggest freezing the dough! To do this, drop the formed cookie dough balls onto a large sheet pan and freeze them until completely solid. Once solid, transfer the frozen cookie dough balls to an airtight container or freezer-safe bag. They can be frozen for up to three months. To bake from frozen, simply place the dough balls on a prepared baking sheet and bake them straight from the freezer. There’s no need to thaw, but you may need to add a few extra minutes (typically 2-4 minutes) to the baking time. Bake until the edges are lightly browned and the center is still soft.
Frequently Asked Questions About Crumbl Oreo Cookies
Here are answers to some common questions you might have when making these delicious Crumbl Oreo Cookies:
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Can I use regular cocoa powder instead of Dutch-process?
While you can use regular cocoa powder, I strongly advise against it for this recipe. Dutch-process cocoa powder is less acidic and provides that deep, rich, almost black color and intense chocolate flavor that is characteristic of Crumbl’s Oreo cookies. Regular cocoa will result in a lighter color and a slightly more bitter, less complex chocolate taste.
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What if I don’t have cake flour? Can I make a substitute?
Cake flour is crucial for the incredibly soft and tender texture of these cookies. While you can technically make a homemade cake flour substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch, it will not yield the exact same results as store-bought cake flour in this particular recipe. For the best, most authentic texture, investing in a box of cake flour is recommended.
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My cookies spread too much. What went wrong?
Excessive spreading can be due to several factors: your butter might have been too soft, your dough wasn’t chilled long enough (or at all), your oven temperature was too low, or you might have used too much flour (incorrect measurement). Ensure your butter is cool room temperature, the dough is thoroughly chilled twice, and your oven is accurately calibrated. Using a food scale to measure dough balls can also help prevent uneven spreading.
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Can I make smaller cookies?
Yes, you can! If you prefer smaller cookies, aim for 2-ounce (about 55-60 gram) dough balls. Adjust the baking time accordingly; they will likely need less time in the oven, perhaps around 8-12 minutes. Keep an eye on them and look for the same visual cues (set edges, slightly soft center) to ensure they don’t overbake.
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How long do these cookies stay fresh?
When stored unfrosted at room temperature in an airtight container, the cookies will remain fresh for 2-3 days. The cream cheese frosting, stored separately in the refrigerator, will last for up to a week. Once assembled, the frosted cookies are best enjoyed within 1-2 days, as the frosting can affect the cookie’s texture over time. Always refrigerate frosted cookies if storing for more than a few hours, then bring to room temperature before serving for optimal taste and texture.
More Crumbl-Inspired Cookies:
Desserts
Bakery Style Chocolate Cookies
Desserts
Circus Animal Cookies
Desserts
Frosted Honey Graham Cookies
Desserts
Cinnamon Roll Cookie Recipe
Crumbl Oreo Cookies
Equipment
- Blender or food processor
- Stand mixer optional
- Large sheet pan (15″ x 21″)
- Silicone baking mat or parchment paper
- Hand mixer
- Piping bag with 1M open star piping tip, optional
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Dutch process cocoa powder see note 1
- 1/2 cup cake flour see note 2
- 3/4 cup all-purpose flour see note 3
- 1/2 cup mini chocolate chips
- 1 cup chocolate chips milk or semi-sweet
- 8 Oreos blended into fine crumbs
- 4 tablespoons unsalted butter softened to room temperature
- 4 ounces cream cheese full-fat, brick-style, softened
- 1-1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/16 teaspoon salt tiny pinch
Instructions
- Take 8 whole Oreos and blend in a high-powered blender or food processor until you have fine crumbs. Pour into a bowl and set aside.
- Cut butter straight from the fridge into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add in the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3–4 minutes.
- Add in egg and vanilla. Beat until combined. Add cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping the sides with a spatula as needed. Add in cake flour (see note 3 first) and regular flour; beat until combined. Don’t overbeat/mix the mixture. Add the mini and regular-sized chocolate chips. Fold the chips and about half of the blended Oreos into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
- After chilling, remove the bowl from the fridge and form cookie dough balls. Each ball should be just over 4 ounces (117 grams each). You should get 6 equal-sized balls. Roll into large balls, then generously roll the balls in the remaining Oreo cookie crumbs until well coated. Place dough balls on a parchment-paper-lined sheet pan or plate and return to the fridge or freezer to chill for 15 more minutes.
- Meanwhile, preheat oven to 325°F (160°C). Line an extra-large sheet pan with a silicone liner. (Parchment paper works, but the cookies bake better on a silicone liner.) Arrange 3 dough balls on the pan, leaving plenty of space between each cookie. Bake for 13–18 minutes, erring on the side of slightly under-baking (I think they’re perfect at 15 minutes). They’re slightly under-baked but will firm up nicely as they set. Remove from oven and immediately press the edges of the cookie inward with the back of a metal spatula or a round cookie cutter to get perfect round bakery-style cookies.
- Let cookies stand on the pan for 10–15 minutes before removing them to a cooling rack. Allow cookies to cool and finish firming up completely. Repeat the process with the remaining 3 cookies.
- Frosting (see note 4): Using a hand mixer, cream together the room-temperature butter and cream cheese on medium-high speed until completely smooth. Add powdered sugar, vanilla extract, and salt. With the mixer running at low speed, beat until well blended and smooth. Taste and adjust, adding a pinch more salt if needed or a touch more powdered sugar for a more firm/sweeter frosting. Transfer to a piping bag fitted with a 1M open star piping tip and generously pipe on each cookie. Alternatively, spread the frosting with a butter knife.
- Sprinkle remaining cookie crumbs (if any) on top of the frosting, adding crumbs to desired preference. Enjoy!
Recipe Notes
Note 2: Cake flour makes these cookies extra soft and fluffy. Combined with all-purpose flour, it creates the perfect texture. I don’t recommend a flour substitute or making homemade cake flour—it doesn’t work the same in this recipe.
Note 3: If you press a measuring cup into a bag of cake or regular flour, you will pack in way too much flour, which affects the texture of these cookies. To properly measure the flour, spoon it into the measuring cup until it’s overfilled. Then use the back of a table knife to level the top. (Video visual here.)
Note 4: These cookies are meant to be indulgent, so I use all the frosting! If you prefer less, frost to your liking and save the rest for fruit dip or other desserts. Not a frosting fan? Halve the recipe and spread it on lightly.
Storage: These cookies don’t store or freeze well with frosting. For leftovers, keep cookies at room temp and refrigerate the frosting separately in an airtight container. Let frosting soften for 30 minutes before frosting and serving.
Nutrition
Calories: 917 kcal |
Carbohydrates: 120 g |
Protein: 12 g |
Fat: 47 g |
Saturated Fat: 27 g |
Polyunsaturated Fat: 2 g |
Monounsaturated Fat: 10 g |
Trans Fat: 1 g |
Cholesterol: 124 mg |
Sodium: 181 mg |
Potassium: 322 mg |
Fiber: 6 g |
Sugar: 70 g |
Vitamin A: 1083 IU |
Vitamin C: 1 mg |
Calcium: 101 mg |
Iron: 5 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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